Melanie Raymond
Fitzgerald Mountain, Springdale
When we moved to our forever home I feel so privileged and grateful to see this view every morning-evening. Love my town of Springdale!
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– Melanie Raymond
Author: ozarkstory
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– Joy Parker
Joy Parker
St. Paul, Arkansas
1983 high school sweethearts from the hills of Madison County.
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– Heidi Ann Faires
Heidi Ann Faires
White Rock
We were the only 2 people on the mountain that day. The fog lifting up deep from the bases of the Ozarks was magical, I felt so free, so connected to my soul.
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– Kathryn Birkhead
Kathryn Birkhead
Springdale Community Garden
In 2009, Springdale resident Reuben Blood was determined to start a community garden so people who lived in apartments could grow their own food. He was able to convince enough people that it was a good idea that the city provided some unused property for that purpose, and in 2010, the garden has its gardeners. It is still in use today, although it needs some work. Pictured from July 2010 are Reuben Blood, the founder; Pedro, a gardener from El Salvador; and Jean Griesing, a gardener who lived at Mill Creek.
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– Kathryn Birkhead
Kathryn Birkhead
on Carter Street in Springdale
My father (Raymond Lankford, far left, wearing a sweater) was born on Carter Street, just east of where Lee School is now. This picture is probably from 1937 or 1938, when he was 16 or 17, and I believe it is at my great aunt’s house on Carter Street, just down from where he was born. Like lots of families in the 30’s, his family had a very hard time when he was young, and he and his brothers spent time in an orphanage in Monticello. He ended up going out to California to live with an aunt and uncle when he was in his early teens. They are the couple on the right, and their children are just to the left to them in the picture. The oldest woman is his grandmother. The woman who is seated closest to him is Mary Miller, his aunt. She was a school teacher here in Springdale and was very special to him. After he was wounded on Iwo Jima in World War II, he went to live with her and her husband following his release from the hospital. It was at her house that he met my mother in October, 1945.
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Mexican Rice
Kristin Amaya
Springdale Arkansas
1. Use a large, heavy-bottomed enameled cast iron pan with a good fitting lid. I use a Lodge 3.6 quart enamel cast iron casserole dish with lid and I swear the right pan is KEY to this!! I have anecdotal "proof"!
2. Heat 3-4 tablespoons of olive oil on medium-high heat. Add one diced yellow onion and 2 c jasmine rice (I don't rinse it). Saute while stirring continuously several minutes till the onion is translucent and rice is toasted (I like mine to get some good amounts of brown on it).
3. Add in 4 c of hot water into which you have dissolved 1-2 T Knorr Chicken-Flavored Bouillon Powder. I like mine a tad salty, so I go with the full 2 (sometimes heaping!). It should immediately come to a boil. If it doesn't, let it come to a boil, then go to the next step.
4. Turn down to the lowest heat setting. Add in a small can of tomato sauce. Stir and cover tightly.
5. DON'T TAKE THE LID OFF. Resist the urge! Set a timer for 30 minutes and WALK AWAY.
6. After the timer ends, lift the lid and fluff the rice. It should be ready to serve. If you like you can fold in a handful of torn up cilantro. (YES…DO IT).
PS…the best part is if any of the rice sticks to the pan…scrape it off and eat it before sharing with your family.
This is just the rice I developed based on feedback from my husband and his mom over the last 4 years. It’s not the healthiest, but it’s the tastiest!